Red pumpkin [ mathan ] thiyyal

Ingredients :

• Red pumpkin [ mathan ] 250 gms [ cut into small pieces ]
• Tamarind - 1 small size lemon or 2 table spoon paste 
• Turmeric powder - 1 / 2 tsp
• Asafoetida -  1 / 4 sp
• Salt - as required
• Jaggery - 2tspn

Dry powdered masala :

• Coriander seeds - 2 table spoon [ fry in 1 tsp of oil and powder ]
• Coconut gratings - 1 1 / 2 cups
• Dry red chillies - 6 to 8 [ make dry powder or grind in mixer with water. ]

For seasoning :

• Coconut oil - 3w tspn
• Mustard seeds - 1 tsp
• Red chilli - 1 [ broken ]
• Curry leaves - little

Method :

Fry the ingredients given for dry masala powder in 1 tsp oil till it is roasted well. Make powder and keep aside. Then take one small pressure cooker, put the pumpkin pieces, salt, turmeric, asafoetida, tamarind paste, jaggery. Add enough  water, and close the cooker. Wait for 2 whistle to come. Remove from the gas. When the pressure goes open the lid and add the dry masala powder or masala paste, simmer for another 5 minutes adding required  water. One tspn of rice powder mixed in water can be added for thickness. Season with the ingredients given for seasoning in coconut oil.Garnish with fresh curry leaves.  Serve  with hot rice, papads, thoran, curry, or koottu.

Wheat flour murukku

Ingredients :

• Wheat flour - 2 glass [ place the flour in a cloth tie it and steam it for 15  minutes without whistle ]
• Salt - as required
• Red chilli powder - 1 1 / 2 tsp
• Asafoetida - 1 / 4 tsp
• Jeera - 1 / 2 tsp
• Oil - as required for deep frying

Method :

After steaming the flour make it cool. Remove the lumps,  mix salt, jeera, asafoetida. Add required water to make it into thick dough. [ do not keep the dough for too long ] Heat oil in kadai, place a big lump of the dough inside a murukku  presser. Make round of circles [ this can be of any diameter of your choice.] When the oil become heat transfer 5 or 6 murukkus on to the hot oil. When the sound slowly subside turn the other side over. Deep  fry till it is light golden in colour on both sides. Your tasty murukku is ready.

Guava [ koiyyappazham ] subji [ gujarathi dish ]

Ingredients :

• Guava [ amruth, koiyyappazham ]  - 2 to 3 [ cut into small pieces ]
• Green chilli - 1 big [ cut into small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Dhania jeera powder - 1 tsp
• Asafoetida - 1 / 4 tsp
• Jaggery - 1 tsp
• Oil - 2 tsp
• Cumin seeds - 1 / 2 tsp
• Curry leaves - little [ for garnishing ]

Method :

Take one kadai , heat oil. Season with cumin seeds. When it crackles add asafoetida, and  guava.Mix well. Add salt, turmeric, green chilli pieces, dhania jeera powder  and  jaggery. Add just enough water to cook tender. When the gravy becomes thick remove from the gas.  Serve with roti and paraths.

Ridge gourd [ peerkkangai, torai ] kootu

Ingredients :

• Ridge gourd [ peerkkangai ] - 2 [ peel the skin and cut into small pieces ]
• Toovar dal - 1 / 2 cup [boiled and mashed ]
• Green chillies - 2 to 3[ slit ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Lemon juice - 2 tsp
• Curry leaves - little
• Besan [ kadalai mavu ] - 1 table spoon

For seasoning  :

• Mustard seeds - 1 / 2 sp
• Asafoetida - 1 / 4 tsp
• Oil - 1 tsp

Method :

Take one deep bottom kadai. Heat oil, add mustard seeds. When it crackles add asafoetida, then add cut ridge gourd along with green chillies. Mix well. Add salt and turmeric powder. Pour 1 / 2 glass of water. allow to boil till the subji become soft. Then add the boiled dal, cook for 5 minutes more. If you feel it is watery  mix besan to that   [ disolved in water. ] Simmer for 5 mts. When the kootu becomes thick add the lemon juice. Mix well and remove from the gas. Garnish with curry leaves. Serve with roti and sambhar rice.

Tandoori paneer

Ingredients - :

• Paneer - 250 gms.
• Dhania powder - 1 tbl. sp.
• Jeera powder - 1 tsp
• Tomato sauce or ketchup - 2 tbl. sps.
• Garam masala powder - 1 / 2 tsp
• Red chilli powder - 1 tsp
• Salt - 1 / 2 tsp
• Oil - for frying

Method :

Cut paneer into small pieces.Mix dhania powder, jeera powder, salt, chilli powder and garam masala powder with tomato ketchup. Apply this paste to paneer pieces on all the sides to cover it properly and allow to marinate for 1 / 2 an hour. Preheat the oven for 20 mintues in high mode till the light turns off. Then heat 2 table spoons of oil in the pan and arrange paneer pieces on top of that. When it turns golden, turn it over gently and allow to fry till all the sides are fried evenly to golden brown colour. Serve hot as an evening snack.

Easy katta meeta mango ginger garlic pickle

Ingredients :

• Raw mango big - 2 to 3 [ cut into pieces ]
• Tamarind paste - 2 table spoon [ soaked in hot water ]
• Powdered jaggery - 2 table spoon
• Green chillies - 2 [ cut into small pieces ]
• Ginger - 1 inch piece [ cut into small pieces ]
• Garlic flakes - 10 to 15
• Curry leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli  powder - 2 tsp

For seasoning :

• Seasame oil - 3 table spoon
• Mustard seeds - 1 tsp
• Methi seeds - 1 / 2 tsp

Method :

First take one kadai, heat oil when it become hot add mustard seeds. When it pop add methi seeds. Wait for 2 minutes and add green chillies, ginger, garlic and fry  till the aw smell goes. Then add the cut mangoes, fry for 2 seconds and add the turmeric water. Mix well, add salt, turmeric, and  red chilli powder. Allow to boil till the mango pieces becomes soft. Then remove from the gas. When it becomes cool store it in a container.

Custard apple milk shake

Ingredients :

• Custard apple - 2 to 3 [clean  remove  the seeds ]
• Sugar - as required
• Vanilla essence - 1 drop
• Milk - 5 cups
• Ice- cubes - little

Method -:
Grind in a mixie, custard apple, [ remove 2 tabl. sps of custard apple and keep aside before grinding  for garnishing ] sugar, vanilla essence, ice- cubes, milk,  blend  well  and keep inside the fridge to cool till serving time. Before serving add little custard apple in the glass and pour the milk shake. Your yummy custard apple milk shake is ready to drink.